Effect of Using Rice Bran and Tofu Dregs Fermented with Moringa-based Probiotics in the Diet to Improve the Productive Performance of Male Pigs

Abstract

The study aims to verify the effect of using agricultural by-products fermented with Moringa-based probiotics in the diet to improve the productive performance and economic value of the swine diet. The study was carried out in the Laboratory area of the Faculdade de Agricultura Hera, in the municipality of Dili from August 12 to October 16, 2021. The Experimental Method with Latin Square Design was used, consisting of 5 treatments and 5 replications. The variables observed are the productive performance and the economic value of the diet. The treatments applied composed of: T0 (as control), T1, T2, T3, and T4 use fermented by-products with different levels in the diet formulation. The study results showed that there were significant differences (P<0.05) between treatments. The means comparison test revealed that T3 was the best treatment compared to the other treatments. The pigs that received T3 were able to improve intake by about 1238.40g per day with a feed conversion of 2.55 and consumption efficiency of 44.78%. It increases shoulder height by 0.35 cm per day and average daily weight by 510g, in addition to providing high yields in the sale of pork. On the other hand, there were no real differences in the variables as initial and final body weight, breast circumference, hip height, animal length and body length of pig’s. Keywords: By-products, Probiotics, Fermentation, Diet, Economic Value